Midwest Living September/October 2013 Recipes

Caramel in the bottom of the pan melds with the brownie, creating a dessert so rich and gooey that you need a spoon to serve it. Because cast iron holds heat, the brownie will still be warm when you go back for seconds.

Potatoes, onion, sauerkraut and brats pack in the German flavor in this homey slow-cooker soup. Try with Whole Wheat Pretzel Rolls; the soft pretzels' chewy, brown exterior comes from being boiled in an alkaline solution—the 1/4 cup baking soda in the water isn't a typo!

Buttery onions, cheddar and green chilies lace our stuffinglike pudding. Inspired by traditional skillet corn bread, this recipe works as a side or as a meatless main served with a salad or garlicky sauteed kale.

Cherries usually dot this French country dessert, but we opted for plump blackberries and a wisp of orange liqueur. Baked in a large skillet or a group of minis, the simple, eggy batter yields a texture between cake and custard.